Freezer-Friendly Meal Prep Breakfast Taquitos
These Freezer-Friendly Meal Prep Breakfast Taquitos are the ultimate make-ahead breakfast for busy mornings, filled with scrambled eggs, sweet potato & breakfast sausage. Jump to Recipe
Ingredients in breakfast taquitos
These breakfast taquitos are SO delicious, and you'll want to meal prep them for your breakfasts every single week! Luckily the ingredient list is not too long either – here's everything you need below:
- breakfast sausages (turkey or pork)
- sweet potato
- red onion
- red or green bell pepper
- chopped cilantro (optional)
- corn tortillas
How to make breakfast taquitos
These breakfast taquitos take a little longer to make than most of my meal prep recipes, but this recipe makes a large serving that can be frozen for weeks to come. You'll also be using the same skillet to reduce the amount of clean up. Here's how to make these meal prep taquitos:
- Cook breakfast sausages for about 10min until cooked through, then remove and wipe pan clean.
- Saute sweet potato, peppers and onions until tender and then remove and wipe pan clean again.
- Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then scramble in the same frying pan before removing from heat and setting aside. At this point, you'll turn the oven on to 350 F.
- While oven is preheating, you'll assemble the corn tortillas on two baking sheets. Divide scrambled eggs, sausages, veggies and cilantro among each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
- Bake for 5 min in the oven, then serve and enjoy!
Ingredient substitutions and notes
There are many different substitutions you can make with these breakfast taquitos! Here are some notes on recipe add-ins and sub-ins.
Tortillas – I recommend corn tortillas for this recipe because they are smaller and provide that authentic taco taste that you want with taquitos. You can find them in the ethnic foods or bakery section of your local grocery store, and sometimes in the freezer section. If you can't find corn tortillas, you can use wheat tortillas – be sure to pick the smallest size.
Sausage – Regular breakfast sausages will work with this recipe and are reflected in the nutritional info below, but you can cut calories by using chicken or turkey breakfast sausage. It's harder to find at the grocery store but they are out there! You can also use larger sausages (pork or turkey) and cut the sausage from the casing and scramble up as you're cooking. You can also fry up turkey or pork bacon for the taquitos, or leave the meat out altogether.
Eggs – Scrambled eggs are the easiest filling for these breakfast taquitos, but you could also scramble up some tofu. Here's a good recipe for scrambled tofu here.
Veggies – Feel free to use whatever veggies you'd like! I used sweet potato, bell peppers and onion but you can use any kind of veggie you have on hand. Mushrooms, broccoli, zucchini and green onions are other great add-ins, as are greens like spinach.
Cheese – This recipe doesn't have cheese, but it's a delicious add-in! Cheddar or a tex mex variety would taste amazing.
Storing and reheating
In order to store the taquitos in the fridge, you'll want to let them cool first. They'll last in the fridge up to five days. I like to wrap them in plastic wrap or place them in meal prep bowls all bunched together so they don't lose their shape. You can reheat 1-2 of them at a time in the microwave for 1-2 minutes, or reheat a bunch of them in a 350 F oven for 10-15 minutes or so.
Freezing for meal prep
You will definitely want to wrap each breakfast taquito in plastic wrap before freezing. Place in a large freezer bag, and they will keep in the freezer up to 3 months! You can serve 1-2 at a time as a serving. Honestly, I find 1 taquito with some fruit on the side is enough for breakfast for me, but two can be considered a larger serving.
When looking to serve from frozen, reheat 1-2 at a time in the microwave for 3-4 minutes. You can also reheat a bunch of them at a time in a 375 F oven for 20-25 minutes.
Meal prep tools
- You can order some corn tortillas online or find them in the ethnic foods/bakery section of your local grocery store
- Grab some glass meal prep bowls if you plan on packing these taquitos up for lunch!
- And of course I get all my breakfast sausages from Butcher Box!
Other easy breakfast recipes
Meal prep challenge
If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! Sign up for free below:
Freezer-Friendly Breakfast Taquitos
- 3 tbsp olive oil, divided
- 20 breakfast sausages (turkey or pork)
- 10 eggs
- 1 small sweet potato, diced
- 1 small red onion, sliced
- 1 red and/or green bell pepper, sliced
- 1/2 cup chopped cilantro
- 20 corn tortillas
- Heat 1 tbsp olive oil in large frying pan over med-high heat, then cook breakfast sausages for about 10min until cooked through.
- Wipe pan clean, then heat remaining 1 tbsp olive oil in same skillet on med-high heat. Saute sweet potato with a pinch of salt for 10 min. Add in peppers and onions, sauteing for another 5 min. Remove from heat and transfer to a large bowl. Wipe pan clean with paper towel.
- Mix eggs together in a large bowl, seasoning with salt & pepper to taste, then heat 1 tbsp olive oil in the same pan as was previously used for veggies and sausage over med-low heat. Add eggs and scramble, cooking about 3-4 min until cooked through. Remove from heat immediately, transferring to a bowl.
- Preheat oven to 350 F. Assemble corn tortillas on two baking sheets. Add some scrambled eggs, one sausage, a little bit of veggie mixture and some fresh cilantro to each tortilla, then roll up into a mini wrap. Place open side face down on baking sheet. Repeat until all taquitos are prepared.
- Bake for 5 min in the oven. Serve and enjoy!
- STORING & REHEATING: Let taquitos cool, then wrap each one in plastic wrap before freezing. They will also last in the fridge for 5 days. Reheat three at a time as a serving, microwaving for 3-4 minutes if frozen or 1-2 min if refrigerated.